17: Review

Write your answers using complete sentences when appropriate.

3. List three nutrients found in baked products.
   
4. Explain the difference between quick breads and yeast breads. Give three examples of each.
   
5. For which overconsumed nutrient in U.S. diets are breads a major source?
   
6. What is the advantage of freezing bread in hot, humid weather
   
7. What is the difference between a batter and a dough?
   
8. What are the three gases that make baked products rise?
   
9. What are three functions of eggs in quick breads?
   
10. What is the minimum amount of fat, sugar, and salt needed per cup of flour when preparing muffins?
    
11. Why should no more than half the all-purpose flour be replaced with whole-grain flour when adjusting a recipe?
    
12. Match the following quick breads with their descriptions:
    

1. May be rolled or dropped.
     A. biscuit B. cream puff C. muffin D. pancake E. popover
2. Has a peaked top and tunnels when overmixed.
     A. biscuit B. cream puff C. muffin D. pancake E. popover
3. Leavened almost entirely by steam; baked in muffin pans or custard cups.
     A. biscuit B. cream puff C. muffin D. pancake E. popover
4. Made with a dough called puff paste.
     A. biscuit B. cream puff C. muffin D. pancake E. popover

13. Why is following a recipe’s directions for heating liquids important?
    
14. How does fast-rising yeast differ from active dry yeast?
    
15. What is the function of kneading yeast dough?
    
16. List three factors that affect the length of fermentation for yeast doughs.
    
17. What are three types of recipes that are specially formulated to allow prepared yeast dough to be stored and baked at another time?